Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tender and flavorful baked chicken meatballs with spinach and Parmesan, low in carbs and perfect for keto, paleo-friendly, and gluten-free diets.

  • Total Time: 28-30 minutes
  • Yield: Approximately 18 meatballs (serves 4-6) 1x

Ingredients

Scale
  • 1 lb ground chicken
  • 1 ½ cups chopped spinach (fresh sautéed or thawed and well-drained if frozen)
  • 1 large egg
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon Italian seasoning
  • ½ teaspoon crushed red pepper flakes (optional)
  • Optional add-ins:
  • ¼ cup ricotta cheese (for creaminess and moisture)
  • 1 tablespoon almond flour (for extra binding)

Instructions

  1. Prep the spinach: If using fresh, sauté until wilted then chop. For frozen, thaw fully and squeeze out all water.
  2. In a large bowl, combine ground chicken, chopped spinach, egg, Parmesan, garlic, parsley, onion powder, salt, black pepper, Italian seasoning, and crushed red pepper flakes if using. Mix gently until combined, avoiding overworking the meat.
  3. Shape mixture into 1 ½ inch meatballs using damp hands or a small cookie scoop. Place the meatballs on a parchment-lined baking sheet, spacing evenly.
  4. Preheat oven to 400°F (200°C). Bake meatballs for 18–20 minutes until golden and cooked through to an internal temperature of 165°F (74°C).
  5. Optional: Broil for 2–3 minutes for a golden top after baking.
  6. Remove from oven and let meatballs rest for 5 minutes before serving.
  7. Serve with your favorite low-carb sides or sauces.

Notes

For moister meatballs, use a mix of light and dark ground chicken., Avoid overmixing to keep meatballs tender., Ensure spinach is well drained to prevent sogginess., Adding ricotta cheese increases moisture without adding carbs., Use almond flour or cheese as a binder if desired but it’s optional., Do not overcook to avoid dryness., These meatballs freeze well for up to 3 months; thaw and reheat carefully to retain moisture.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 18-20 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 3-4 meatballs
  • Calories: Approximately 180 calories per serving (3-4 meatballs)
  • Fat: Approximately 7g per serving
  • Carbohydrates: Approximately 3g net carbs per serving
  • Protein: Approximately 25g per serving